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Ana's NY Bialys
Ana's NY Bialys
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
252 minutes
Delicious homemade bialys with poppyseed-onion filling, perfect for breakfast or lunch.
Ingredients:
  • 2 (.25 ounce) packages active dry yeast
  • 2 teaspoons white sugar
  • 1.75 cups warm water (110 degrees F (43 degrees C)), divided
  • 3.5 cups all-purpose flour
  • 1.5 cups bread flour
  • 1 tablespoon vital wheat gluten
  • 2.5 teaspoons kosher salt
  • 0.25 cup onion juice
  • 1 tablespoon vegetable oil
  • 0.5 cup minced onion
  • 1.5 teaspoons poppy seeds
  • 0.5 teaspoon kosher salt
  • 2 tablespoons cornmeal, or as needed
Instructions:
  • Preheat your oven to 200 degrees F (95 degrees C), then turn it off and keep the door closed to trap the warmth inside.
  • In a large bowl, combine yeast and sugar with 1/2 cup warm water. Allow the mixture to rest until the yeast softens and creamy foam forms, about 7 to 12 minutes.
  • In a separate bowl, blend all-purpose flour, bread flour, vital wheat gluten, and 2 1/2 teaspoons of salt. Add this mixture to the yeast mixture. Mix the remaining 1 1/4 cups of warm water with onion juice, then pour it over the flour and yeast mixture. Stir until a dough forms.
  • Knead the dough on a floured surface for 8 to 10 minutes until it is soft and smooth. Shape it into a ball and transfer it to a lightly-oiled glass or ceramic bowl, ensuring all sides are coated in oil. Cover with a towel and let it rise in a warm oven until it triples in size, approximately 1 1/2 hours.
  • Gently deflate the dough and flip it over. Cover with plastic wrap and allow it to rise in the oven until doubled in size, approximately 45 minutes.
  • After punching down the dough a second time, place it on a floured work surface. Divide it into 2 equal cylinders, then slice each cylinder into 8 rounds. Lay them flat and allow to rest, covered with a towel, for approximately 10 minutes.
  • In a large skillet over medium-high heat, heat oil. Add onion and cook until golden, stirring often for about 5 minutes. Remove from heat and stir in poppy seeds and 1/2 teaspoon salt. Allow the filling to cool to room temperature.
  • Shape the dough into 3 1/2-inch rounds, creating a raised middle and thinner edge. Lightly sprinkle cornmeal over 2 baking sheets and place the dough rounds on them. Cover with plastic wrap and allow to rise by half for about 30 minutes.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) with the rack in the center position.
  • Create a deep indentation in the center of each round using the bottom of a greased shot glass. Fill each indentation with 1 to 2 teaspoons of filling. Cover with plastic wrap and allow the bialys to rise until puffy, for approximately 15 minutes.
  • Bake the bialys in the preheated oven for about 15 minutes until they are lightly browned, rotating the baking sheets to ensure they brown evenly.

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